Harry Cummins, the most Marseille-based of British chefs, breathes a Proven&ccedil;al spirit into La Table &ndash; the restaurant of La Grande Epicerie de Paris . Today he reveals the secrets of his inimitable limoncello baba, one of his favourite desserts .

<a href="https://www.instagram.com/harry.cummins/?hl=fr" target="_blank" rel="noopener">Harry Cummins</a> offers a citrus baba , generously soaked in a <a href="https://www.lofficielibiza.com/food/cocktail-trends-cool-and-simple-mixed-drinks-for-parties-and-at-home" target="_blank" rel="noopener">limoncello</a> syrup from Lemon Story, Madagascar vanilla, kalamansi zest and juice. This small citrus fruit, originally from the Philippines, brings notes between those of lemon and orange. At the heart of the baba are pieces of candied citron by the Mercerie team in Marseille. Everything is topped with a generous quenelle of <a href="https://www.lagrandeepicerie.com/" target="_blank" rel="noopener">La Grande Epicerie de Paris</a> raw vanilla cream and zest for acidity and freshness. This recipe responds to that of potted limoncello baba that Harry Cummins created for Lemon Story &mdash; pop-up on rue de S&egrave;vres from June 14 to July 3.

Ingredients :
FOR THE BABA DOUGH: 400g of T55 or T00 flour 12 gr salt 40 gr honey 20g baker's yeast 100gr milk 260 gr of eggs 120gr butter
 FOR THE LIMONELLO SYRUP: 2L of water 100g of sugar Zest and juice 2 kalamansi 75ml limoncello
 FOR THE CHANTILLY: 200g of Bresse cream 50g of 35% cream 20g of icing sugar 1/2 vanilla pod

Preparation : FOR THE BABA DOUGH: Melt the baker&#39;s yeast in the milk at room temperature. Place the flour, salt, honey and eggs in the food processor bowl. Start to mix gently by incorporating the milk and yeast mixture. Add the butter in several batches and knead until the ball comes away from the bowl. Leave to cool for at least an hour to allow the dough to rise. Divide the dough into a large savarin mold or into individual molds (approximately 35g per portion). Leave to rise for 40 minutes in a warm place or at room temperature under a damp cloth. Preheat the oven to 180° (th.6). Place in the oven and cook for 30 minutes until browned. Unmold the babas onto a rack and put them back in the oven for 1 hour at 100° (th.3-4) to dry them. FOR THE LIMONELLO SYRUP: In a saucepan, combine the water, sugar, zest and juice of the kalamansi. Bring to a boil. Let cool to 40° and add the limoncello. Soak the babas for 2 to 3 minutes in the hot syrup (at 40°). Drain the babas on a rack. FOR THE CHANTILLY: Place the mixer whisk and bowl in the freezer (this will help the whipped cream rise). In the bowl, mix the two creams and add the vanilla pod seeds. Start whipping and when the cream starts to rise, add the icing sugar. DRESSING: Serve the baba with a generous spoonful of whipped cream.

Recipe for a limoncello baba that will delight your summer

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